Banana-Nutella Crepes

My first-ever crepe was eaten at my friend, Lindsay's, house, the morning after a sleepover. What a revelation! Linds's fam called them "Swedish Pancakes." And my silly little 11-year-old self asked her mom for the recipe. What 11-year-old DOES that???

It quickly became a favorite in my house. We served it like Linds's fam served it - butter, then powdered sugar, then roll it on up.

Then I went to London and had my first banana-nutella crepe.

Holy crap.

How had I never heard of nutella before??? I could not get enough of these. They were ridiculously expensive (two pounds each = four bucks), but I couldn't help myself - whenever I passed a crepe stand, I just had to get one. They folded them up so that they ended up looking like slices of pizza. And they served them in paper cones. The last thing I did before I flew home to the states was get one of these. My friend, Meliss, and I stood shivering in line in our pajamas and coats. We were standing next to an American airline pilot, and he ended up paying for our crepes! So sweet.

And in Europe, they pronounce them "crehhhps." Like rhyming with "steps." I kept calling them "crehhhps" for like a year after I got back. But now I'm back the "craypes" pronunciation.

I introduced Ben to the banana-nutella crepe way of life when we got married. He once suggested to temper the thick richness of the nutella with whipped cream. Perfect. Much better. The whipped cream gives it a lighter feel. It's wonderful.

Ben requested these for his Father's Day lunch (we always have breakfast for lunch on Sundays). He is alllllllll into this recipe blog. So much so that he took several pictures of the crepe-filling process. He's so funny.

So here it is with the nutella and sliced bananas:

And then the whipped topping:

Then you roll it up, et voila! A beautiful, street vender-esque banana-nutella crepe!

The recipe:

Crepes
Mix: 6 eggs and 2 1/4 c. milk
Add: 1 1/2 c. flour, 3/4 c. sugar, and 1 1/2 tsp. salt
Add: 1 1/2 tsp. vanilla and 3 T. oil